Spicy Bean Tacos Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spiced bean tacos filled with a mixture of white and kidney beans in tomato sauce, topped with marinated red onion, avocado, and peppery watercress. They're flavorful, filling, and satisfying for vegetarians.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 400 g (14oz) tin cannellini beans (drained and rinsed (240g drained weight))
- 400 g (14oz) tin kidney beans (drained and rinsed (approx 240g drained weight))
- 300 ml (1 ¼ cups) passata
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp salt
- 1/8 tsp white pepper
- 1 tbsp sugar
- 1 tbsp sriracha
- 1 red onion (peeled and thinly sliced)
- 2 tbsp red wine vinegar
- 6 tbsp olive oil
- 1 tsp dried oregano
- 12 soft tacos or small wheat tortillas (warmed)
- 1 avocado (de-stoned and cut into small cubes)
- 200 g (7oz pack) feta cheese (crumbled)
- 30 g (1 packed cup) fresh watercress
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 791mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 280mg
- Calcium
- 204mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 791MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.